1 cup self-raising flour
1/4 teaspoon bicarbonate soda
2 tablespoons sugar
1/2 cup milk soured with 1 tablespoon of vinegar added to it.
1 tablespoon melted butter
Extra butter for cooking.
Add all the other ingredients and mix until the mixture is just combined. If the batter feels too stiff, add a little more milk. It should be able to just drop off the spoon.
Grease a large frypan and with the heat very low, add spoonfuls of the batter to the pan.
When you see the tops of each pikelet forming bubbles, turn the pikelet over with an egg flip. You don’t need to be extraordinary at doing this, you will find each pikelet will flip very easily.
Cook the other side for a couple of minutes and lift onto a plate as each pikelet is cooked.
Serve topped with butter, jam and cream.